Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
Servings 6
Equipment
- Large Dutch Oven or Cast Iron Skillet
Ingredients
- 1 pork tenderloin silver skin removed
- Sea salt and freshly cracked pepper to taste
- 1 cup of baby spinach leaves chopped
- 4-5 button mushrooms chopped
- 2 tbsp roasted bell pepper chopped
- 3-4 fresh basil leaves chopped
- 2 tbsp panko crumbs
- 1 tbsp Parmesan cheese finely grated
- 1 small clove garlic minced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Place the pork tenderloin on a cutting board. Trim any fat from the meat, then remove the silverskin (click here for instructions). Using a very sharp knife, make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side.
- Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
- Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl.
- Season the pork tenderloin with sea salt and freshly cracked pepper, to taste, then spread the spinach mixture evenly over the pork.
- Roll up jelly-roll style. Use toothpicks to seal them together. Season the pork with sea salt and freshly cracked pepper, to taste.
- Heat the olive oil in a large cast iron skillet or a large Dutch oven over medium-high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown.
- Flip the pork over and place it into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees with a meat thermometer.
- Remove from the oven and let it rest for at least 5-10 minutes before slicing and serving. Enjoy.